This salsa is really good; however it makes a lot. Save it for when you are having company or if you really, really eat a lot of salsa. But you won’t regret eating it. Yum!
Cilantro, Black Bean, & Corn Salsa
1 (15 oz) can yellow corn, drained
1 (15 oz) can white corn, drained***
2 (15 oz) cans black beans, drained and rinsed
1 (14.5 oz) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado – peeled, pitted, and diced
2 tablespoons olive oil, or to taste
Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
*** I used what I had in my cabinet at the time, which was another can of yellow corn instead of the white corn.